so are you talking beef ribs or poor people ribs (pork)
also, move the chicken to direct heat briefly at the end to crispen the skin up
Beef ribs. And the chicken is plenty crispy, it's so damn crispy it's practically inedible.
my bad, when I hear someone say shoe leather I think really really chewy
if that's the case, I'd advise lowering the heat or moving to indirect heat, even possibly a water pan underneath the bird
also, brine poultry unless you are a crack whiz on the smoker; brining is a long soak with mucho salt to help inject moisture into the bird. don't worry, for reasons of science it doesn't add saltiness to the bird, just moisture
also, bacon wrapping is pretty delicious and although i might consider it a training wheel it is still delicious and i would eat it